Spinach Cheese Ravioli Primavera Recipes

SPINACH AND RICOTTA FILLED RAVIOLI

Steps:

• Prepare the pasta dough following the recipe linked above.
• cook the spinach in boiling water until tender. It should take only a few minutes.
• Drain the spinach and try to squeeze as much water out as you can.
• Chop the spinach and add to a large bowl, with the ricotta cheese, egg, Parmesan cheese, nutmeg and a bit of salt. Mix well.
• Divide the pasta dough in two parts. Keep the half that you are not using in the plastic wrap.
• Roll the dough in a thin layer, about 1/8 of an inch, or as thin as you can. When you roll, always make sure the pasta doesn't stick to the counter. Move and rotate the dough as necessary.
• Cut the dough halfway. Using your cutter and starting from one end, measure and mark (do not cut) the distance between the ravioli, on half of the dough only. You should be able to get 20-22 ravioli. Place about one teaspoon of filling on the pasta in the middle of each of the ravioli At this point you should used only half of the ricotta/spinach filling.
• Place the other half of pasta, and press down around the filling with your fingers. You want to get most of the air out so that your ravioli will seal nicely.
• Cut the ravioli using your cutter. Set aside on parchment paper lightly floured. Make sure the ravioli don't touch each other or they will stick together.

RAVIOLI PRIMAVERA

Steps:

• Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.

SPINACH & CHEESE RAVIOLI WITH FRANCAISE SAUCE

Steps:

• In a saucepan, melt your butter. add in garlic and saute for 1-2 minutes (until fragrant but not browned).
• Whisk in flour, add wine, stock and lemon and bring to a boil.
• Remove from heat.
• Season with salt & pepper, add capers, sprinkle with parsley and serve over pasta or ravioli.

CHICKEN RAVIOLI PRIMAVERA (6 WW POINTS)

Steps:

• . Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
• Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
• 10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
• While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
• large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
• sprigs, if desired.

SPINACH & CHEESE RAVIOLI PRIMAVERA

Steps:

• 1. Boil water in a large pot, little over 1/2 full, add 2 T. salt. Meanwhile, melt butter in a large frying pan or wok. Add onion, zucchini, asparagus, salt & pepper to taste, and cook until softened about 8 minutes. Add garlic and cook 1 minute more. add tomatoes, and cream, increase heat to high, bring to boil, stirring, remove from heat.
• 2. Cook pasta while the sauce is cooking, drain, add to the sauce, add cheese, lemon juice & basil. stir together. Serve with extra cheese for topping.